The Island Vegetarian Vegetarian Society of Hawaii Quarterly Newsletter

SUPPORTING HUMAN HEALTH, ANIMAL RIGHTS, AND ECOLOGY VOL. 24, ISSUE 1, JAN – MAR 2013

Inside This Issue New Legislative Session Heralds a New Initiative to Improve Hawaii’s School Lunches President's Message 2 by Lorraine Sakaguchi, VSH President Eating to Extend our Lifespan 3

Veganic Gardening Guide 4-5 Oahu, Maui & Kauai Events 6-7 awaii’s children are offered breakfast and lunch every day in our pub- lic schools. Each day is a new opportunity for them to enjoy and VSH Community Activities 8-9 learn about healthy foods that will set them on a path to good health Vegetarianism in Asia 9 H for the rest of their lives. This past year, the USDA issued improved guidelines Nutrition News & Book Review 10 for school meals to include more fruits, vegetables and whole grains. Recipes 11-12 Restaurant Reviews 13 However, a look at January local school cafeteria menus suggests that opportu- Animals 14-15 nities are still being missed. Breakfast, for example, may be turkey ham, Eng- Upcoming Events 16-18 lish muffin and hash browns, or a strawberry cream filled pretzel with peaches. Membership Benefits 19 Lunches, while including a fruit and a vegetable each day, still feature meat as the daily main dish, often processed meats, including a corn dog, chicken nug- gets or a hot dog on a bun. Such main dishes can contribute to high cholesterol Free Public Lectures levels, obesity, and diabetes in children.

State Senator Mike Gabbard, a Terry Shintani, M.D. vegetarian, is planning to introduce “The 7 Step Health Makeover: a bill in this year’s state legislative Lose Weight and Reduce Your session to give students healthy Need for Medication” vegetarian meal choices at public Tuesday, January 8, 2013 schools. William Harris, M.D., of Ala Wai Golf Course Clubhouse VSH, and John Cadman, longtime Maui school food service manager, Gene Baur have been working to help craft “Farm Sanctuary: the new bill. Our November Oahu Changing Hearts and Minds speaker, John McDougall, M.D., About Animals and Food” has also promised his personal Tuesday, February 12, 2013 support in helping this bill pass. Ala Wai Golf Course Clubhouse Sen. Mike Gabbard and A previous bill, SB 2136, intro- John McDougall, M.D. Ori Ann Li duced in 2008, with similar aims did not pass. However, if enough people let our state legislators know they Ori Ann Li’s Vegan Paradise A Cooking Demonstration support this new bill, it should have a good chance of succeeding. Tuesday, March 12, 2013 Ala Wai Golf Course Clubhouse Contact Senator Gabbard at (808) 586-6830 or [email protected] for ways to help support the initiative. Together we can make Hawaii a health- Please see page 16 for more details, in- ier place for everyone! cluding Maui meeting times. The Island Vegetarian

The Island Vegetarian is published quarterly by and for the members of the Vegetarian Society of Hawaii. si’s ss P.O. Box 23208 Honolulu, HI 96823-3208 808-944-VEGI (8344) Aloha, and Happy New Year! [email protected] VSH.org Our VSH volunteers and I look forward to another exciting year of providing you with information you can use to support your efforts in following a healthy lifestyle that is also kind to animals and to the planet. Visit our website for online lecture videos, I’m grateful to our volunteers who have opened new avenues during the past a restaurant guide, year for our members, including Terry Bear, who began VSH’s “Imagine a Ve- TV and meeting schedules, gan World” support group, which meets weekly, Matt Jisa, who has been creat- newsletter archives, ing a lively VSH community on Facebook, Lulu Cey, who has kept VSH tweet- and more. ing on Twitter, and has helped us to get VSH membership discounts on Oahu, as well, and Tom Eisendrath, who helped VSH Kauai members get their first Board of Directors membership discount this past year. Please see a list of many of our active vol- President: Lorraine Sakaguchi unteers on the left side of this page. Vice President: Jim Brown I would also like to thank two of our most dedicated volunteers who have re- Secretary: William Harris, M.D. cently stepped down from their posts. Each has put in countless hours to help Treasurer: James H Thompson Directors: Karl Seff, Ph.D. accomplish VSH’s mission, and has left shoes that will be hard to fill. Patrick Moore Mahalo to Scott Snarr, Editor of The Island Vegetarian, 2008 to 2012 Steve Blake, Sc.D. Ori Ann Li Scott served as the editor of this newsletter for the past five years, and as a member of the VSH board for 3 of those Advisory Board years. During this time, he worked with great dedication and skill to create an interesting, readable, and informative Mark Fergusson publication for our readership, even after a move to Tai- Newsletter Committee chung in Taiwan. We at the board of the Vegetarian Society of Hawaii thank Scott for his significant contributions to our William Harris, M.D. educational mission, and wish Scott well in his future volun- Alida Rutchick, M.Ed. teer and professional endeavors! James H. Thompson Mahalo to Denise Snyder, VSH Community Liaison, 2006 to 2012 Mahalo to our volunteers: Denise served as an active VSH volunteer for seven years, Oahu including as community liaison for the past three years. She Terry Bear did much to inform the public on VSH’s events and activities, Lulu Cey and also helped VSH with her accounting expertise. She Patrick Connair worked tirelessly to educate people on vegan issues, both Thomas Eisendrath (also, Kauai) online and in person, giving out many thousands of pam- Phyllis Fong phlets. She did everything from setup work at lectures, to Dr. Fred Foster tabling at events and even helped our vegan support group get Dr. Ruth Heidrich started this past year. She also was a vital part of VSH’s re- Jake cent collaboration with a Chaminade University field service learning team. Matt Jisa We at the VSH board thank Denise, and wish Denise and her husband well in Sirilak Moore Denise Snyder their new home in College Station, Texas. We know that community will be all Georgie Yap the richer for Denise’s being there! Kauai I’d like to welcome Jim Thompson, VSH board member, as interim editor of Vigil Alkana The Island Vegetarian. Please send any comments or newsletter contributions Karin Medigovich Dameron to [email protected] Gordon LaBedz, MD Maui Aloha! Catherine Blake

Page 2 The Island Vegetarian ♦ January‐March 2013 the Harvard Nurse’s Health Study, which is Eating To Extend Our Lifespan currently the most definitive long-term study ever on older women’s health. It is the sub- by Michael Greger, M.D. ject of my 2-min. video “What Women Should Eat to Live Longer”. Since the leading cause of death was heart hy can’t we live forever? disease, it is no surprise that dietary cholesterol consump- W Some animals do, and I tion was a significant risk factor for death. The second don’t mean some 200 year old leading cause was smoking-related cancer deaths. Com- whale–I’m talking immortal. There paring the two, consuming the amount of cholesterol are actually species of animals that found in just a single egg a day appears to cut a woman’s don’t age and could technically go life short as much as smoking 5 cigarettes a day for 15 on living forever–and why not? In years. a sense, humans are immortal in The most protective behavior they found was fiber con- that a few of our cells live on as sperm or egg cells lucky sumption. Eating just a cup of oatmeal’s worth of fiber a enough to find each other. Each of our kids grow out of day appears to extend a woman’s life as much as 4 hours one of our cells, and that alone (the fact that a single cell of jogging a week–though there’s no rea- can grow into an entire person!) should son we can’t do both! make, in comparison, the notion of keep- ing our bodies going indefinitely seem The one specific food most tied to longev- trivial. ity was nuts. Women appear to get 4 hours of weekly jogging benefit eating Human longevity is certainly a hot re- just two handfuls of nuts a week as well. search topic. Much of the research has Taking a step back, though, it’s worth focused on the role of DHEA noting that the intake of cholesterol, only (dehydroepiandrosterone), the most abun- found in animal foods, was associated dant steroid hormone in the human body. with living a shorter life and the intake of DHEA may help counteract the effects of fiber, only found in plant foods, was asso- stress, preserve female fertility, and it ap- ciated with living a longer life. pears to be a strong predictor of longevity. Caloric restriction is thought to extend the lifespan of A similar comparison has been made between the risk of many animals by upregulating DHEA, which normally smoking and eating processed meat (see “Prevention Is declines as we age. DHEA is sold as a “fountain of youth” Better Than Cured Meat”). Though healthy eating can over-the-counter dietary supplement, but concerns have help mediate the devastating effects of smoking been raised about safety, side effects, and quality control. (see “Smoking Versus Kale Juice”, “Preventing COPD There is, however, a natural way to boost DHEA levels. With Diet”, and “Treating COPD With Diet”), if you do smoke, please ask your doctor for help quitting. As a phy- As I note in my 3-min. video “The Benefits of Caloric sician I’ve just seen too many good people die really hor- Restriction Without The Actual Restricting”, after just 5 rible deaths from cigarettes. days on an egg-free vegetarian diet blood levels of DHEA rise about 20%. Upon further testing, it seems that the See all these videos on www.nutritionfacts.org bodies of those eating vegetarian weren’t necessarily pro- ducing more of it, but just losing less, something one nor- The opinions expressed in this newsletter are those mally only sees in fasting. Thus, by eating vegetarian, one of the writers and not necessarily those of the Vege- may be able to mimic the effects of caloric restriction, but without walking around starving all the time. For more on tarian Society of Hawaii. diet and life expectancy see “Research Into Reversing The information contained in this newsletter is for Aging” and “Harvard’s Meat and Mortality Studies” plus educational purposes. It is not intended as medical my 30 other videos on lifespan. If you haven’t yet, you advice, and it is not intended to replace the advice can subscribe to my videos for free by going to of a qualified, licensed medical practitioner. www.nutritionfacts.org

Recently, the risk factors for mortality were published for

The Island Vegetarian ♦ January‐March 2013 Page 3 course and you will have vitamin-rich soil. See Beginner’s Guide to gentleworld.org/beginners-guide-to-organic-composting for more information on creating your own organic com- Veganic Gardening post. Green Manures (and nitrogen-fixing crops) by GENTLE WORLD Green Manure is a cover crop of plants, which is grown with the specific purpose egan-organic gardening avoids not only the use of of being tilled into the soil. Fast-growing toxic sprays and chemicals, but also manures and V plants such as wheat, oats, rye, vetch, or animal remains. Just as vegans avoid animal products in clover, can be grown as cover crops be- the rest of our lives, we also avoid using animal products tween gardening seasons, then tilled into in the garden, as fertilizers such as blood and bone meal, the garden as it is prepared for the next slaughterhouse sludge, fish emulsion, and manures are planting. Green manure crops absorb and sourced from industries that exploit and enslave sentient use nutrients from the soil that might otherwise beings. As these products may carry dangerous diseases be lost through leaching, then return these nutrients to the that breed in intensive animal production operations, ve- soil when they are tilled under. The root system of cover gan-organic gardening is also a safer, healthier way to crops improves soil structure and helps prevent erosion. grow our food. Nitrogen-fixing crops such as vetch, peas, broad beans In veganic growing situations, soil fertility is maintained (fava beans) and crimson clover add nitrogen to the soil as using vegetable compost, green manures, crop rotation, they are turned under and decompose. Cover crops also mulching, and other sustainable, ecological methods. Oc- help reduce weed growth during the fall and winter casional use of lime, gypsum, rock phosphorus, dolomite, months. rock dusts and rock potash can be helpful, but we try not Liquid Feeds such as Comfrey or Nettles to depend on these fertilizers as they are non-renewable Fill a container with grass cuttings, nettles, weed or com- resources. frey leaves. Cover with water at a rate of one part brew to Soil conditioners and fertilizers that are vegan-organic and three parts water. Cover the container, and leave for two to ecologically sustainable include hay mulch, wood ash, four weeks. Preferably strain out (through an old stocking) composted organic matter (fruit/vegetable peels, leaves the weed seeds and plant material that will block up the and grass clippings), green manures/nitrogen-fixing cover spout of your watering-can. Nettles give the best multi- crops (fava beans/clover/alfalfa/lupines), liquid feeds purpose feed and comfrey alone will give a feed rich in (such as comfrey or nettles), and seaweed (fresh, liquid or potash. meal) for trace elements. Hay Mulches A border of marigolds helps to deter certain insects, and Using a thick layer of hay to cover the earth feeds the soil they also have a root system that improves the soil. with organic matter as it breaks down. It also suppresses weeds and encourages worms to live in your soil. When Composted Organic Matter putting gardens to sleep over the winter, cover them with a A compost pile consists of food waste such as fruit and very thick layer of hay mulch. vegetable rinds, that is covered by coarse material like leaves or grass clippings. The object is to create layers of Seaweed (fresh, liquid or meal) food material alternating with covering mate- Used for trace elements. Seaweed is best harvested fresh rial to allow aeration. When a bin is full, from the sea as opposed to washed up and sitting on the pile is flipped and covered by black beaches. Some veganic gardeners use bulk spirulina or plastic or weed mat to protect it from rain kelp meal (used for potash and trace min- and create heat. It can be flipped again after erals). a period of time, so the bottom becomes the Worm Castings (Vermiculture, Vermi- top. Cover again and within a couple of castings, Vermicomposting) months, depending on the climate, nature’s Re-establish natural worm populations in master recycling plan will have taken its your garden. Composting worms love

Page 4 The Island Vegetarian ♦ January‐March 2013 cool, damp and dark environments (like under black weed Alfalfa meal, Flax Seed Meal, Cottonseed Meal and mat or a thick layer of hay mulch), and will breed opti- Soya Meal mally when these conditions are maintained. Worm cast- Sources of nitrogen. ings are a rich, all-natural source of organic matter with lots of nutrients and moisture-holding capabilities. Earth- Epsom Salts worm castings are known to have an extraordinary effect An excellent source of magnesium. on plant life. They improve the soil structure and increase Dolomite fertility. A finely ground rock dust which is the preferred source of Lime calcium and magnesium. The primary purpose for using lime in the garden is to reduce the acidity of the soil, otherwise known as raising Rock Phosphate Phosphorus is an essential element for plant and animal the pH level or ‘sweetening the soil’. Most plants prefer a nutrition. It is mined in the form of phosphate rock, which fairly neutral soil for optimum growth. You can have your formed in oceans in the form of calcium phosphate called soil tested to see if it is acidic or alkaline. Lime also en- phosphorite. The primary mineral in phosphate rock is riches the soil with calcium and magnesium. Calcium is apatite. essential for strong plant growth and aids in the absorp- tion of other nutrients. Lime can also be used for breaking Rock Dusts (stone meal) up heavy clay soil. Used to re-mineralize soil that has become depleted through industrial and agricultural practices. It releases Gypsum (hydrated calcium sulfate) slowly into the soil and can be applied directly, in combi- Gypsum is also used where more calcium is needed, but nation with other fertilizers, or added to the compost. unlike Lime, it enriches the soil without raising the pH These products have a highly stimulating effect on micro- level. bial activity. Neem Rock Potash (potassium or wood ash) Known as the wonder tree in India, Potassium is an essential nutrient that enhances flower Neem has been in use for centuries and fruit production and helps ‘harden’ foliage to make it in Indian agriculture as the best less susceptible to disease. Rock potash is very slow- natural pest repellent and organic acting. It releases gradually as it weathers, which can take fertilizer with insect sterilization properties. years. Use it when preparing soil before planting. EM Bokashi

Bokashi is a Japanese term that means ‘fermented organic matter’. EM means Effective Micro-organisms and con- sists of mixed cultures of naturally occurring, beneficial micro-organisms such as lactic acid bacteria, yeast, photo- synthetic bacteria and actinomycetes. It is a bran-based material that has been fermented with EM liquid concen- trate and dried for storage. Add to compost to aid in the Gentle World is a vegan intentional community and fermentation of the organic matter. EM Bokashi should be non-profit organization, whose core purpose is to help stored in a warm, dry place out of direct sunlight. build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of ve- Green Sand A soil amendment and fertilizer. It is mined from deposits gan living, and how to go about making such a transi- of minerals that were originally part of the ocean floor. It tion. For more information about Gentle World's edu- is a natural source of potash, as well as iron, magnesium, cational outreach, or to visit one of their two locations silica and as many as 30 other trace minerals. It may also in Hawaii or New Zealand, visit be used to loosen heavy clay soils. It has the consistency www.GentleWorld.org where you can also subscribe of sand, but has 10 times the ability to absorb moisture. to their monthly newsletter.

The Island Vegetarian ♦ January‐March 2013 Page 5 VSH Events on Oahu and Maui

October: Karl Seff, Ph.D. November (Oahu): Karl Seff explored easy vegan eating in his talk: John McDougall, M.D. “Confessions of a Low Class Vegan”. John McDougall, M.D. presented: “The Diet Wars: The Time for Unification is Now”. Terry Shintani, M.D., introduced him, and Hawaii State Senator Mike Gabbard presented Dr. McDougall with a special Hawaii State Senate commendation.

November (Maui): Laurelee Blanchard December: John Cadman Laurelee Blanchard, founder of John Cadman, a pioneer in introducing healthy vegan Leilani Farm Sanctuary, spoke on school cafeteria food choices in Hawaii, presented “Saving the World, One Animal at a Time”. “There is No Such Thing as a Free Lunch”.

If you missed any of these informaƟve and entertaining lectures, watch them online at: www.vsh.org or on Public Access Cable TV statewide: Olelo CH 55 on Oahu, Na Leo ’O Hawai’I Ch 54 on the Big Island, Ho’ike Ch 52 on Kauai, Akaku Ch 55 on Maui

Page 6 The Island Vegetarian ♦ January‐March 2013 VSH Events on Kauai

Kimie Sadoyama was the winner Building Natural Soil was the topic of the recipe contest for her Ve- of Kelly Ball’s presentation at the gan Banana Bread at the Novem- December potluck and lecture. ber potluck and lecture

Angelique Burris presented “How to Transition to a Whole Foods Diet” at the October potluck and lecture.

Marj Dente was the Mike Hansen was the winner of December recipe winner for her delicious vegan the recipe contest for his Gordon LaBedz, M.D,. presented The Curried Potatoes. Breadfruit Mango Curry at the True Cost of Food: The Environmental October potluck and lecture. Impact of Your Diet at the November potluck and lecture.

Monthly vegan potluck luncheons and lectures are held at 12:30 p.m. on the first Sunday of each month at the Kapaa Neighborhood Center on Kauai. Admission is free for those who bring a dish. All others are wel‐ come with a $5 donaon.

The Island Vegetarian ♦ January‐March 2013 Page 7 “Let’s Talk Food!” Fair VSH and Chaminade for National Food Day University Service Learning by Eileen Towata by Lorraine Sakaguchi

n Sunday, October 28, at Castle Medical Center in his past fall, the Vegetarian Society of Hawaii had an O Kailua, the conversation was focused on food at an T exciting opportunity to partner with a service learning event for the community. In celebration of National Food team from Professor Wayne Tanna’s Senior Field Experi- Day, physicians, agricultural experts, registered dietitians, ence class at Chaminade University in Honolulu. The team and other educators were featured speakers on this day de- of four students, Corinne Irons, Poerava Gantt, Joey Ruiz, voted to great food and good information about plant-based and Clare Xiaoxiao Niu (pictured below l. to r. with Pro- nutrition. fessor Wayne Tanna, Denise Snyder and myself) served as One of the many featured activities was a tour of Castle’s consultants for the Vegetarian Society of Hawaii. recently installed rooftop garden. The garden provides fresh and tasty items for use at the hospital. The public is welcome to dine at The Bis- tro, the hospital’s cafeteria located on its lower level. Some of the just-harvested produce from the rooftop may be featured in The Bis- tro’s salad bar or incorpo- rated into various dishes served at the vegetarian cafe- teria, where vegan options are always also on the menu. Castle Medical Center VSH’s Denise Snyder and I worked with the team from the rooftop garden orraine Sakaguchi, Den- latter part of October until their final project presentation L ise Snyder, and Jim on December 7. We answered their questions about VSH, Thompson represented VSH at a booth in Castle’s Well- and asked that they help us to update our image, to increase ness & Lifestyle Medicine Center. They provided a vast awareness of our organization and our mission, and to help array of materials on veg- us increase student involvement on the college campus. etarian issues and an- swered consumer ques- We greatly enjoyed meeting and interacting with our stu- tions. Vegan cooking dent team, and hope they will continue to offer their exper- demonstrations were held tise and talents in service to others and to good causes to throughout the afternoon help the world. We were thrilled to be present at their final in the Wellness Center’s presentation, which included a business analysis of our auditorium/kitchen, and organization, and some good recommendations for increas- participants were treated ing our membership and income, as well as attractive and to free samples of several creative graphics makeovers for possible use for our logo, Jim Thompson and Denise newsletter, T-shirts and membership application brochure, dishes. Snyder and free bus advertisements!. For more information Thank you to Chaminade University and Director of Ser- about Castle Medical Center’s vice-Learning Candice Sakuda for their commitment to ongoing efforts to promote healthy service learning in offering such courses. Thanks especial- lifestyles through monthly vegan ly to Professor Wayne Tanna for teaching this course. He cooking classes, fitness classes, ably guides students in seeing how they can apply what community lectures, support they're learning in their business studies to benefit real- groups, and more, please visit our world non-profit organizations, as well, in this case, VSH. website at www.castlemed.org. EileenTowata giving a vegan food demonstraon Page 8 The Island Vegetarian ♦ January‐March 2013 Vegetarianism Gaining Traction in Asia by Mark Fergusson, Chief Vegetarian for food requires more land and water than what is availa- Officer (CEO/CFO), Down to Earth ALL ble, particularly in water-stressed Asia. A United Nations VEGETARIAN Organic & Natural report says East Asia will need 47 percent more farmland and use 70 percent more water to grow enough food to lant-based diets are experiencing a feed increasing herds of cattle rather than feed people di- resurgence throughout Asian coun- P rectly. And, South Asia will have to expand its irrigated tries as millions of consumers make the crop areas by 30 percent and increase water use by 57 per- switch for religious, health, and environ- cent. Given existing pressures on land use, both scenarios mental reasons. It counters the trend of increasing econom- are impossible. In South Asia, for example, 94 percent of ic prosperity that is leading many people to adopt a western suitable land is already being farmed. meat-based diet. Although they see it as a status symbol of affluence, the adoption of this unsustainable diet leads to ill The UN report estimated that if meat eating continues to health and disease. rise, it would require a huge overhaul of farmland irriga- tion to feed the exploding Asian population by 2050. According to a recent report in AsiaOne News, Malaysia has one million vegetarians and the numbers are steadily "I feel a lot lighter and healthier," says Dr. P. Vythilingam. growing. Malaysian Vegetarian Society president Dr. P. "Of course in the early years it was hard because there Vythilingam says "By going green, Malaysians are realiz- were not many places that served vegetarian food, but to- ing that they can stay healthy. Vegetarians are also not day it is a different story because even in a restaurant that worried whether they are getting a balanced diet or enough serves meat and seafood, they will make vegetarian dishes proteins because studies have shown that we can get plant upon request." proteins from soy and legumes." Traditionally, Asia has had a comparatively large vegetari- Countries that are seeing a surge in vegetarianism include an population. Since ancient times, especially among the Taiwan, Singapore, and Indonesia. Asia's economic power- poor in rural communities, people mainly ate vegetables houses India and China, of course, have had hundreds of and grains. Meat was a rarity, a so-called “luxury” enjoyed millions of vegetarians for centuries for religious reasons. by the rich. However, with greater health and environmen- tal awareness, plant-based diets are becoming the preferred Today, however, Asia’s consumers are becoming aware choice of an increasing number of Asian consumers. that a meat-based diet is not sustainable. Raising animals

Vegetarian Society of Hawaii - Down to Earth Booth at Gandhi’s Birthday and International Day of Nonviolence Celebration by Lorraine Sakaguchi VSH volunteers and Down to Earth team members shared a tent at the Mahatma Gandhi’s Birthday and International Day of Nonviolence Celebration on October 2, 2012. We gave out informative literature and welcome refreshments, donated by DTE, to many attendees at this multi- cultural event. Thank you to Raj Kumar, Ph.D., president of the Gan- VSHers Denise Snyder & Lorraine Sakaguchi, Andrea Bertoli, Denise Snyder, Dr. Raj Ku‐ dhi International Institute for Peace, and DTE folks Cynthia Cruz & Andrea Bertoli mar (event founder), and Jim Thompson for inviting us to participate!

The Island Vegetarian ♦ January‐March 2013 Page 9 Nutrition News ‡Book Review ‡ from Forks Over Knives: The Cookbook, Over 300 Recipes For Plant-Based Eating All Over 70% of the antibiotics produced in the Through The Year. Del Sroufe United States each year, over 28 million with desserts by Isa Chandra Mos- pounds, are used on farm animals— covitz. New York: The Experiment nutritionfacts.org/video/meat-mythcrushers/ LLC. 320 pp. $18.95

Eliminate facial skin wrinkles with a healthy by Neal Pinckney plant based diet? A higher intake of green and yellow vegetables is associated with decreased his excellent cookbook calls itself the facial wrinkling — nutritionfacts.org/video/ T “companion to the hit documentary and the preventing-wrinkles-with-diet/ #1 New York Times bestseller”. But it’s really not necessary to have seen the movie or read the book Don’t watch this sitting down! to enjoy this cookbook. (If you haven’t seen the Even if you exercise, sitting short- movie Forks Over Knives, you’ve missed an ex- ens your life—nutritionfacts.org/ ceptional one. It’s currently available from Netflix and Amazon.) video/standing-up-for-your-health/ Easy to find and most easy to make, the 300+ recipes are divided A double blind, randomized trial into 13 sections: Basics; Breakfasts; Salads; Soups; Stews and finds saffron works as Prozac, but Chilies; Wraps and Spreads; Pasta and Noodles; Stir-fried Grilled with fewer side effects— and Hashed Vegetables; Stuffed and Baked Vegetables; The nutritionfacts.org/video/saffron-vs- Amazing Bean; Great Grains; Casseroles; Desserts. Most are low prozac/ in fat, with no added oil, using nuts and seeds in place of oil, butter or margarine. Many are gluten-free, for those who require that. Biblical Daniel Fast Put to the Test. partici- pants placed on the vegan diet outlined by the There’s a very short introduction with a discussion of basic cook- prophet Daniel experienced improvements in ing techniques, preparation, ingredients and a description of spe- blood pressure, cholesterol and insulin levels, cialty items. The book ends with a metric conversion section and a insulin resistance, and C-reactive protein lev- complete index. els—nutritionfacts.org/video/biblical-daniel- Of the more than 300 recipes, I was pleasantly surprised to see fast-put-to-the-test/ very few of the old standbys that seem to be in almost every vege- tarian cookbook. With the exception of a few basics like veggie stock, polenta, curries and a few desserts, the recipes are either Farewell and Mahalo to original or interesting variations of familiar standards. Legend Vegetarian Restaurant The book is in a large format (7.5 by 10 inches), making the print easy to read and keeping most recipes on one page. The ingredi- lso known as the Buddhist Vegetarian ents are in bold type, another advantage when glancing at them A Restaurant, this mainstay of mostly ve- gan Chinese dining in Honolulu for many while cooking. years has recently closed its doors. Thank you Of the many cookbooks I’ve reviewed and used over the past 20 to its owners for bringing us a unique menu of years, I’d give this one a 9.5 out of ten. The only negative, at least assorted veggie dim sum, delicate mock to me, is the lack of a nutritional analysis for each recipe - at least “butterfish” and many other ono dishes that will listing the calories, fat, protein, carbs and sodium per serving. be greatly missed!

Page 10 The Island Vegetarian ♦ January‐March 2013 ‡ Recipes ‡ Let's Start with the Carrot Cake Muffins by The Healthy Librarian HealthyHappyLongLife.com

discovered Cathy Fisher's Fold into the mixed batter: I Straight Up Food blog and I 1/2 cup additional golden raisins couldn't wait to try her Carrot Cake 1/2 cup walnuts, chopped Donuts. Preparation: On Wednesday, my husband decid- ed to give the recipe a try -- but 1. Preheat oven to 350 degrees--rack in center position make them as muffins. The Lab Rat 2. Combine the dates, 1/4 cup of raisins & 1/2 cup of LOVES muffins and for some reason, he likes making water in a small bowl to soak for at least 15 minutes, them. while you prepare the rest of the ingredients. He planned to try Cathy's "cream cheese" frosting, too, but when he couldn't find any raw cashews at the grocery 3. Process the rolled oats in a food processor until it re- store he gave up that plan. sembles flour. If you don't have a food processor, substi- tute oat flour, but you might need to use less. Batter will Let me tell you--these muffins absolutely DID NOT be somewhere between a cake batter NEED frosting. & a cookie batter, if that helps. They taste exactly how I remem- 4. In a large bowl, mix oat flour with ber carrot cake baking powder, baking soda, cinna- tastes. Fantastic. I brought some mon, nutmeg & cloves. samples to work yesterday and they were an "out-of-the-ball-park 5. Transfer soaked dates, raisins & -hit"! Everyone asked for the water into a high-speed blender & recipe. That's a clue. blend until smooth. Add the 1/2 ba- I recommend you double this rec- nana & non-dairy milk to the blender ipe which makes only 12 muffins. & blend until it's all smooth. Use silicone muffin cups--the 6. Add this wet mixture to the dry muffins will slip right ingredients & gently fold together out. Couldn't be easier. with a big wooden spoon. Again, batter will be some- Recipe adapted from Cathy Fisher's Straight Up where between a cake batter & a cookie batter, if that Food blog helps. 7. Fold in the grated carrots, raisins and walnuts. Ingredients: 5 plump medjool dates, pitted & chopped 8. Divide the batter into 12 muffin cups or tins (use pa- 1/4 cup golden raisins (yes, golden) pers if you don't have silicone cups) & bake for about 20 1/2 cup warm water minutes. You'll know it's done when you can lightly 1 3/4 cup rolled oats (process into flour--it's healthier press on a muffin & it bounces back a bit. They'll contin- this way) ue to set up as they cool. 2 teaspoons baking powder Hope you make a double-batch! Next time we'll make 2 teaspoons cinnamon enough batter for 24 muffins. Our dozen were gone in 2 1 teaspoon baking soda days. 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves You can get The Island Vegetarian electronically in full color, 1/2 of a ripe banana, diced and save trees and postage, too! To switch from the paper to 1 cup non-dairy milk (soymilk, rice milk, almond milk) the electronic edion, send an email with your name and 1 1/2 cups of grated carrots email address: [email protected]

The Island Vegetarian ♦ January‐March 2013 Page 11 Kids Won't Eat Greens, so Hide 'Em in the Beans by William Harris, M.D.

famous Carl Rose cartoon from the De- A cember 8, 1928 New Yorker has been up- dated by student mutinies back east as a YouTube video that went viral: “'We Are Hun- gry” (youtu.be/2IB7NDUSBOo) In the video, a group of high school students in Kansas perform a parody song to the tune of “We are Young” by the band Fun, protesting new school lunch poli- cy. The federal Healthy Hunger Free Kids Act of 2010 mandates an 850 Calorie maximum for high school lunches and a 700 Calorie maximum for middle school lunches. The kids are complaining because in an effort to stop the rise in childhood “I say it’s federally mandated broccoli obesity, the government is "starving them" with 850 Calorie limited and I say the &#!! with it. school lunches

John Cadman, our December VSH speaker has an answer to this. Since 1997, John, as school food service manager at grade schools and high schools in Haiku, Maui, and now Food Service Director for Kamehameha Schools Maui Cam- pus, has offered a popular optional vegetarian school lunch menu built around beans that satisfies the kids, the RDAs, and the USDA (which John Cadman’s Baja Bakers ultimately calls the shots in the school lunch program). People can eat as much of his nutrient-dense/Calorie-sparse recipes as they want since Ingredients for 100 for 8 their stomachs and internal nutrient sensors become the automatic Calo- baked potatoes rie limiters. (medium) 50 4 refried beans 1 gal 1 1/3 cup Case in point: John Cadman’s Baja Bakers: salsa 1 qt 1/3 cup Bake potatoes, let cool slightly, cut in half lengthwise. Scoop out pota- salt and pepper to taste to taste toes with a spoon, mix cooked potato with remaining ingredients. Scoop cumin 1/4cup 1 tsp the bean-potato mixture back into potato skins and re-bake for 15 green onions 3 cups 1/4 cup minutes and serve. parsley 1 cup 1/8 cup This will give you a 2 ounce meat equivalent and 1/4 cup vegetable. This cilantro 2 cup 1/4 cup does not include the potato skin, which of course still has some potato granulated garlic 1/4cup 1 tsp left and some great nutrients in the skin which bigger kids will eat, tabasco 2 Tbl 1/2 tsp younger ones won't.

We fiddled with the 100 serving giant recipe by adding 4 cups of kale, and removing 10 potatoes (calcium deficient), dividing by 50, and got this graph showing that it's now nutritionally bal- anced.

Page 12 The Island Vegetarian ♦ January‐March 2013 Restaurant Reviews 

Fiji Market and Curry House could eat – I took one roti home. What guts it took, no matter how GREAT fine food for such a quiet town! the food is, to not only open a restau- 56-565 Kamehameha Hwy rant these days, but a cutting edge, Kahuku, Oahu, HI 96731 classy, trend setting, Russell Siu and (808) 293-7120; cell 294-1724 Alan Wong culinary contender, and www.fijimarkethawaii.com just a cool place to hang out. Perfect Monday – Saturday location, right on the corner of 11:00 a.m. – 9:00 p.m. Kapiolani and Ward, just across the by Karl Seff, Ph.D. street from the Neal Blasdell Center! What’s the difference between Fijian It was a beautiful calm Sunday even- food and Indian food, I ing, sitting outside under green and asked Nitin Singh, the white umbrellas, savoring each and owner and manager of every artful, raw vegan creation from Fiji Market. The reply: the lavish buffet. Now this is my idea “Fijian food is not of Heaven on earth. My only regret is sweet, and we do not Assorted homemade chutneys are that I didn't go back for more of the use coconut milk.” The available for purchase to take home; decadent, richly Wicked, raspberry energetic Mr. Singh the tamarind was unique. topped Chocolate Tart. came to Hawaii from So. if you are travelling up the Wind- Sylvia started out all those years ago Fiji where he represented Johnson & ward coast, help yourself to an inex- wanting to find ways to help her hub- Johnson for many years. pensive treat! by's health, and now she is helping our Fiji Market is in the Old Kahuku Sug- community become a healthier place. ar Mill complex, toward the back. The  Ma’o Organic Farms, which has con- Mill complex itself is remarkably tributed fresh organic produce to Syl- small and quiet, appropriate to the Greens & Vines via's Licious Dishes raw vegan estab- small town of Kahuku, perhaps even Raw Vegan Gourmet lishment for a long time, was honored quieter than the ensemble of food 909 Kapiolani Blvd,Unit B, Ground fl. for all of their abundantly nutritious trucks parked nearby. It is both an In- Honolulu, Oahu, HI 96814 produce and support. dian-style market and a local market, (808)536-9680 It is this connection with each other, with a kitchen in the back and tables www.facebook.com/LiciousDishes the community, and the planet that by outdoors under a large awning. One Mon.- Sat. 11:00 a.m. to 2:00 p.m. eating a plant based diet, helping to eats from Styrofoam containers with 5:00 p.m. to 9:00 p.m. save the slaughter of millions of land plastic utensils. also serving Licious Dishes (formerly and marine animals every day, and at Dole Cannery) grab and go items. caring for our environment, that is for The vegetarian special changes daily, and it is always vegan. When I was by Terry Bear me, as a compassionate, ethical vegan, there, it was eggplant and potato curry. I just got home and can- the true celebration of Greens & It came with a bowl of dahl (yellow not wait to tell you Vines. lentil soup), a tomato-based liquid that about the wonderful I could not identify, but which tasted experience I had at the very nice, and two hot-from-the- Greens & Vines Grand griddle roti (large Indian flat breads) Opening on October 28. which I saw being rolled from dough If this had been my after I finished ordering. Brown rice is Raw Vegan, Grand Opening Restau- available. As condiments, two kinds of rant debut, I don't think I could have homemade chutney, sweet mango and been more happy and excited for Syl- tamarind, were available, as were via Thompson and her beamingly pickled carrots and whole (cooked) proud husband Pete. I can't begin to jalapenos. For $8.75, it was quite deli- imagine all the years of hard work, Lorrainr Sakaguchi cious, and it was more than even I dedication, sticktoitiveness, faith, and Ma’o Organic Farms students with Sylvia and Pete Thompson & friend Gio Aguilera The Island Vegetarian ♦ January‐March 2013 Page 13  Animals 

A Star is Born Hunter's Poem by William Harris, M.D. BY DR. LEM. WARD CRISFIELD

A landmark animal rights debate at the St. James A hunter shot at a flock of geese Ethics Centre and Wheeler Centre in Australia fea- That flew within his reach tured the profound eloquence of Philip Wollen, an ex Two were stopped in their rapid flight -Vice President of Citibank. And fell on the sandy beach Better catch it now before it disappears. The male bird lay at the water's edge Wollen's passionate plea on YouTube: And just before he died “Philip Wollen : Animals Should Be Off The Menu debate” He faintly called to his wounded mate

The full two hour debate on YouTube: And she dragged herself to his side. “Full Debate - Animals Should Be Off The Menu; The St She bent her head and crooned to him James Ethics & Wheeler Centre” In a way distressed and wild Caressing her one and only mate Wollen's ethical makeover TEDx talk: “Ethics in a As a mother would a child. meat-free world - Philip Wollen at TEDxMelbourne” Then covering him with her broken wing Peter Singer Ph.D., Philip Wollen, and Veronica And gasping with failing breath Ridge favored the motion, "Animals Should be Off She laid her head against his breast the Menu." A feeble honk ... then death. The opposition included Fiona Chambers, a pig This story is true though crudely told farmer whose defense was the oxymoron "Humane Slaughter" and the argument that if we stopped eat- I was the man in case. ing farm animals they would become an endangered I stood knee deep in snow and cold species (!?!). And the hot tears burned my face. Adrian Richardson, a professor of animal science I buried the birds in the sand where they lay argued for the continued animal use of non-arable Wrapped in my hunting coat land and argued that slaughter prevents natural losses And I threw my gun and belt in the bay of aging animals, while Bruce McGregor, a meat When I crossed in the open boat. chef, rested his case largely on his personal taste for Hunters will call me a right poor sport meat. And scoff at the thing I did. The cool and restrained Dr. Singer, author of Animal But that day something broke in my heart Liberation and Ira W. Decamp Professor of Bioeth- And shoot again? God forbid. ics at Princeton University, had the last word, after which 73% of the large audience voted in favor of March 21, 1999 the “Animals Should be Off the Menu” motion. Tristan and Isolde with feathers.* submitted by William Harris, M.D.

*http://en.wikipedia.org/wiki/Goose Talk to Us! Your letters to the Editor, book, movie, and restaurant Geese are monogamous, living in perma- reviews, recipes and articles of interest to vegetarians nent pairs throughout the year. Paired geese are all eagerly awaited. are more dominant and feed more, two fac- We reserve the right to edit all submissions. tors that result in more young. Our submission deadlines are March 1, June 1, September 1, and December 1. This poem first appeared in the Chronicle, a jour- [email protected] nal of Crested Butte, Colorado circa ~ 1964.

Page 14 The Island Vegetarian ♦ January‐March 2013 hens were Rescuing Abandoned Hens left alive in the com- from an Egg Factory pound, with by Leilani Farm Sanctuary Founder no food or Laurelee Blanchard water.

ome years ago, a 100,000-hen egg factory on Maui I contacted S shut down. A month later, I happened to be in the friends who neighborhood and noticed the factory gates were open, so I live on drove my car into the giant compound to make sure no live farms in hens were left behind. There, I saw dozens of emaciated Haiku and AcƟvist rescuing baƩery hens at egg factory chickens walking around near the warehouses. They had Kula, and somehow escaped slaughter the day the egg factory closed. asked them to help rescue and provide homes for these abandoned hens. One couple had already taken eight hens I also saw countless dead hens lying on the ground who the day the factory closed. had succumbed to starvation and dehydration during the past month. Farther inside the compound, I encountered a That night, six of us went to the egg factory after dark and man working in a gigantic warehouse filled with row-upon- met up with the on-site manager. It was pitch black inside row of battery cages. He asked what I was doing there. I the long, narrow sheds, so we used head lamps and flash told him I was concerned about the chickens. I asked lights to illuminate the hellish place. The stench of manure whether the remaining hens were being given food or wa- and chicken corpses was overpowering. We were stepping ter. He said they were not, and agreed to let me return that on dead hens to reach those who were still alive. One bird night with my cat carriers to retrieve them. had become stuck between some bars and died a slow, mis- erable death. Others had been run over by vehicles. These hens had suffered. Their days and nights were spent crammed tightly in cages too small for them to move freely It took a few hours to locate all the live hens and roust or even spread their wings. The tips of their beaks had been them from their sleep. They screamed in terror as they were seared off with a hot iron to prevent fighting injuries plucked up and placed inside cat carriers. They didn’t caused by stress-induced aggression. The de-beaking pro- know how their lives were about to change. At the end of cedure is extremely painful for the hens because the beak the night, sixty-four hens were saved. The manager said we contains nerve endings. Some are unable to eat after being got them all. de-beaked and starve to death.

On the egg factory’s closing day, the hens were sold in The rescued hens went to wonderful new homes where groups of four with their legs bound tightly with twine, they were loved and cared for. The people who adopted which can cause permanent paralysis to the hens’ legs. them described the joy the chickens experienced as they, Leftover hens, not sold to the public, were killed by having for the first time in their lives, felt the rain on their backs their necks snapped or being buried alive. However, many and the sun on their feathers. Liberation takes on new meaning as these gentle hens get to feel the free breezes of Maui after their cruel incarceration.

Leilani Farm Sanctuary is home to over a hundred rescued animals like these chickens, and many more have been placed in happy homes. Visitors are welcome, including school groups for educational tours.

For more information, visit: www.LeilaniFarmSanctuary.org

Rescued hens feast at their new home at Blake farm

The Island Vegetarian ♦ January‐March 2013 Page 15 Vegetarian Society of Hawaii Lectures ——– JANUARY ——–——————– FEBRUARY ——–——————– MARCH ——— DR. TERRY SHINTANI, GENE BAUR ORI ANN LI M.D., J.D., M.P.H.

The 7 Step Health Makeover: Farm Sanctuary: Ori Ann Li’s Vegan Paradise Lose Weight and Reduce Your Changing Hearts and Minds A Cooking Demonstration Need for Medication About Animals and Food With the launch of her cookbook ♦ How to get off most of your Gene Baur is co-founder and president series, Ori Ann Li’s Vegan Paradise, meds safely of Farm Sanctuary, America’s leading Chef Ori Ann is taking her readers ♦ Why cholesterol medication farm animal protection organization. on a journey around the world to can cause memory loss Gene Baur has been hailed as “the con- find the tastiest vegan fare. Her first ♦ Why diabetes medication science of the food movement” by book, Ori Ann Li’s Vegan Paradise: may increase heart disease TIME magazine. For 25 years he has 65 Unforgettable Recipes, featuring ♦ Why blood pressure meds causes traveled extensively, campaigning to Asian and fusion cuisines and tips fatigue and ED raise awareness about the abuses of in- on healing foods, was published this ♦ What factors cause both heartburn dustrialized factory farming and our year. Her second book (in develop- and constipation cheap food system. His book, Farm ment) features European & Middle ♦ Why diet can help allergies and Sanctuary: Changing Hearts and Minds Eastern cuisines. She hopes to bring chronic pain About Animals and Food, was published as many people as possible along on Terry Shintani received his Master’s by Touchstone in March, 2008 and has her journey to “Vegan Paradise” degree in Nutrition at Harvard Universi- appeared on the Los Angeles Times and where no animals are harmed and ty and his Medical degree and Law de- Boston Globe best seller lists. people are healthy and completely gree at the University of Hawaii. He is satisfied with the meals they eat. Board Certified in Preventive Medicine, As the president and co-founder of Farm Chef Ori Ann Li received her culi- is a Professor at the University of Ha- Sanctuary, the nation’s leading farm nary training in Europe and North waii School of Medicine and is on the animal protection organization, Gene America. She specializes in world National Advisory Board of the Ameri- Baur campaigns to raise awareness cuisines and has a large fan base on can College of Lifestyle Medicine. He is about the negative consequences of in- the Internet with viewers tuning in the author of 10 books including the Eat dustrialized factory farming and our from around the country and world. More Weigh Less Diet, the Hawaii Di- cheap food system. He has conducted et, and the Good Carbohydrate Revolu- hundreds of visits to farms, stockyards She is regarded as an innovative tion. He has been featured in Newsweek, and slaughterhouses to document condi- vegan culinary artist who strives to on CNN, CBS, ABC, NBC and the En- tions, and his photos and videos, expos- achieve the perfect balance between cyclopedia Britannica. For his service to ing factory farming cruelty have been flavor, nutrition and aesthetics. She humanity, he is formally designated aired nationally and internationally, edu- continues to travel across the globe a “Living Treasure” of Hawaii. cating millions. for inspiration and fresh ideas. Honolulu: January 8, 7 p.m. at the Honolulu: February 12, 7 p.m. at Honolulu: March 12, 7 p.m. at Ala Wai Golf Course Clubhouse, the Ala Wai Golf Course Club- the Ala Wai Golf Course 404 Kapahulu Ave. house, 404 Kapahulu Ave. Clubhouse, 404 Kapahulu Ave. Maui: Jan. 10, 7 p.m. Cameron Maui: February 14, 7 p.m. Kaunoa Maui: March 14, 7 p.m. Kaunoa Center, 95 Mahalani St., Wailuku Sr. Center, 401 Alakapa Pl., Paia Sr. Ctr., 401 Alakapa Pl., Paia Page 16 The Island Vegetarian ♦ January‐March 2013 Local Vegetarian Community Events

Eat Well for Life Imagine a Vegan World VSH’s Free Vegan Peer Support Group Cooking Demonstrations at Castle Medical Center Meets every Tuesday 6:30-7:30 p.m. Learn practical food choice tips and see how to make (except the second Tuesday of the month when simple recipes that will inspire we attend the monthly VSH lecture). you to eat well for life. We meet at the Central YMCA on Atkinson, across from Ala Moana Shopping Center These are demonstration clas- ses with instructor Eileen Towata and do not include Call Terry Bear for more info: (808) 397-8666 hands-on food preparation by or email [email protected] participants. All foods are made with non- animal food products. Tasty samples are provided. Vegan Community Dinner at The Weight is Over! Church of the Crossroads Thursday, January 31, 6 –7 p.m. Enjoy a gourmet gluten-free vegan meal prepared Start the New Year with strategies to achieve the by Macrobiotic Chef Kathy Maddux and weight that’s right for you. Enjoy delicious dishes Vegetarian/Gluten-Free Chef Alyssa Moreau without stressing about counting calories.

Wednesday, January 23, 6 to 8 p.m. Colorful Hearty Foods Cost is $20 Thursday, February 28, 12 – 1 p.m. For more information or to RSVP: Celebrate Heart Month in style with some great recipes [email protected] and tips for nourishing the most important muscle in your body – the heart.

Grab and Go The Oahu Vegan Thursday, March 28, 6 – 7 p.m. Get great tips and inspiration for quick, easy and nutri- Meetup Group tious “grab and go” foods that are budget-friendly and perfect for a busy schedule. The Oahu Vegan Meetup group is dedicated to creat- Price: $15 general, $10 for Castle Medical Center em- ing a strong community here on Oahu around the life- ployees, volunteers, students (with ID) and seniors (age style and many philosophies of vegan- 65+), or $20 per couple. Advance reg- ism. The group hosts fun vegan events “Healing & You” istration required. Call 263-5400 to and provides information to anyone register who seeks to transition to a plant- Radio Show based diet or eat more plant-based Terry Shintani, M.D. Wellness & Lifestyle Medicine Center meals. Events include restaurant Dr. Diane Nomura 642 ‘Ulukahiki Street, Suite 105 Kailua, Hawai‘i 96734 meals, potlucks, hikes, movie screen- Ruth Heidrich, Ph.D. (808) 263-5050 ings, and more. Enjoy the company Sundays: 8 - 9 p.m. [email protected] of like minded people, get advice and K108 AM 1080 http://castlemed.org/wellness.htm support, and eat delicious vegan food! Call-in line: (808) 524-1080 Check for their next event at: www.veganoahu.org

The Island Vegetarian ♦ January‐March 2013 Page 17 Local Vegetarian Community Events

Farm to Table: Farm Food for Life Classes Tour and Cooking Class Ayla Sarnoff is bringing Physicians Committee for Re- with Food for Life Ha- sponsible Medicine’s (PCRM) Food for Life community- waii and Otsuji Farms based nutrition education program to Hawaii. The pro- Join Food for Life Instruc- gram’s goal is to prevent life- tor Ayla Sarnoff and style diseases such as cancer farmer Ed Otsuji on a tour and diabetes and to improve of the Otsuji Farm in Ha- the lives of those who already waii Kai. The tour will have these diseases. Designed allow participants to learn by physicians, nutrition ex- about farming practices perts, and registered dietitians, that emphasize the holistic each of the curricula explains development and interrela- Ed Otsuji and Ayla Sarnoff how food choices can promote tionships of the soil, plants health and fight disease. The and animals as a self-sustaining system. After the farm classes translate scientific nu- tour, participants will use the Otsuji produce to create a trition information into simple delicious gourmet meal packed with good nutrition. and easy meals. This special opportunity will be offered in March 2013. Ayla Sarnoff is a private chef, nutritionist and registered Information is at www.foodforlifehawaii.org yoga teacher, and this her third year teaching the award winning Food for Life program. Free Vegetarian Cooking Classes Register for classes at www.foodforlifehawaii.org Or email Ayla: [email protected] at Down to Earth Honolulu • Kahului • Kailua • Kapolei • Pearlridge Classes______Introduction to the Power Plate Workshop Learn tips and techniques of how a diet rich in fruits, veg- etables, whole grains and legumes can enhance your health and support your overall wellness goals! This two hour class will motivate and inspire you with new plant- based recipe ideas that are easy and versatile to incorpo- rate into your everyday life. Date: Sunday, January 13, 11 a.m. - 1 p.m. Location: 2153 N. King St. Suite 100-B, Honolulu, HI Cost: $25

Food for Life Cooking and Nutrition Immersion www.downtoearth.org/free-cooking-classes Workshops explore the following topics: or call 808-947-3249 for more information.  Fueling Up on Low-Fat, High-Fiber Foods No reservations required  Discovering Dairy Alternatives  Replacing Meat Honolulu: 1st Saturday monthly, 11 a.m. - 12 p.m.  Cancer-Fighting Compounds and Immune-Boosting Foods Kailua: 1st and 3rd Tuesdays, 4:30 - 5:30 p.m.  Maintaining a Healthy Weight Dates: Sunday, January 20 & 27, 11 a.m. - 3 p.m. Pearlridge: 1st and 3rd Mondays, 5:30 - 6:30 p.m. Sunday ,February 17 & 24, 11 a.m. - 3 p.m.

Location: 2153 N. King St. Suite 100-B, Honolulu, HI Kapolei: Wednesdays, 4 - 5 p.m., 5:30 - 6:30 p.m. Cost: $60 for this 2 day workshop

Kahului: Tuesdays, 5:30 - 6:30 p.m.

Page 18 The Island Vegetarian ♦ January‐March 2013 The Benefits of VSH Membership

♦ Local Discounts 10% Discounts Downbeat Diner and Lounge (42 North Hotel St.) ♦ Social Activities Govinda's (lunch on weekdays, Nuuanu) ♦ Quarterly Newsletter GRYLT (Manoa, Ala Moana, & Waikiki) Himalayan Kitchen (1137 11th Ave.) ♦ Monthly Educational Lectures India Cafe (600 Kailua Road, Kailua) Mocha Java Cafe (Ward Center) 5% Discounts Sapphires & Sequins Cakery (661-406-9185, Oahu) Down to Earth (Oahu and Maui) Thai Kitchen (Waipahu, 94-300 Farrington Hwy) Canton Seafood Restaurant (923 Keeaumoku St.) Celestial Natural Foods (Haleiwa) If you have comments or suggestions, Greens & Vines/Licious Dishes (909 Kapiolani Blvd.) please send them to: [email protected] Healthy Hut Kauai (Kauai) Loving Hut (only at 1614 South King St.) Peace Café (2239 S. King St.) Membership dues and member donations support the Simple Joy Vegetarian Cuisine (1145 S. King St.) educational mission of The Vegetarian Society of Hawaii and go towards bringing in speakers for our monthly lec- Thai Mixed Plate (Pearl City) ture series, maintaining our website, and publishing our Veg Voyages (Asian adventure tours vegvoyages.com) quarterly newsletter. Thank you for your support!

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